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    BACON POTATO CHEDDAR SOUP


    Source of Recipe


    *

    List of Ingredients




    1 lb. bacon
    5 garlic cloves, chopped
    1/2 medium Spanish onion, chopped
    12 ounces cheddar cheese, grated
    4-5 lbs. potatoes, peeled and diced
    1/3 cup chicken base
    1 gallon water
    12 oz. heavy cream
    Salt and pepper to taste

    Recipe



    In a six quart stockpot, brown bacon to crisp on medium heat. Remove bacon to paper towels. Sauté chopped garlic and onion in bacon drippings.
    Meanwhile, in a separate large stockpot, dissolve chicken base in 1 gallon of water and bring to a boil.
    Add diced potatoes and crumbled bacon to onion, garlic and drippings. Add chicken stock and heavy cream. Fold ingredients well. Turn heat up to medium high and let cook for 45-60 minutes or until potatoes are very soft. Stir in grated cheddar cheese and add salt and pepper to taste.



 

 

 

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